One of the pleasures of deciding to stay at home this year is the opportunity to bake more often. I decided that with the start of the school year, I would bake more breakfast foods since some mornings can feel so rushed and having breakfast already prepared can be such a lifesaver. I also really love a good breakfast pastry and when you make it yourself, it feels less indulgent and, perhaps, even healthy.
To kick-off the school year, I baked a dozen lemon ricotta muffins. I think I was channeling some of my yearning to travel back to Italy after seeing so many Instagram feeds during the summer featuring beautiful beachside Italian towns like Positano.
The muffins are light, sweet, as well as tart, and very moist. The use of ricotta cheese helped to increase the protein in the muffins, which makes them a little more substantial and doable as a breakfast choice. We have been eating them as more of a lunch or snack option, however, and they work great for that too. I have to say that when I walked home still teary eyed from the first day of Kindergarten drop-off, I was happy to sit down with a cup of coffee and one of these muffins as a late morning comfort snack.
Lemon Ricotta Muffins
1 3/4 cups all-purpose flour 3/4 cup granulated sugar 2 1/2 teaspoons baking powder 1/4 teaspoon Kosher salt 3/4 cup whole milk ricotta cheese 1/2 cup water 1/4 cup olive oil 1 tablespoon grated lemon rind 2 tablespoons fresh lemon juice 1 large egg, lightly beaten Cooking spray2 tablespoons sugar in the raw
Preheat oven to 375 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt; make a well in the center. Combine ricotta cheese with water, olive oil, lemon rind, lemon juice, and egg. Add ricotta mixture to flour mixture, stirring just until moist. Place 12 muffin-cup liners in muffin cups (we went with a Star Wars theme- Jack's choice); coat with cooking spray. Divide batter evenly among muffin cups. Sprinkle sugar in the raw over batter. Bake at 375 degrees for 16 minutes or until a wooden pick inserted in the center comes out clean. Cool 5 minutes in the pan on a wire rack.
Recipe adapted from Cooking Light
Some things of interest from around the web this week:
Have you read this book? I read it several months ago, but cannot stop thinking about it. Harrowing, yet beautiful.
The xtracycle is at the top of my wish list.
I am loving this new blog series by a great group of mama bloggers. So relevant for us right now.
Ranch style homes are my jam and this one is spectacular.
Have a great weekend! xxo